The Cheese Store of Beverly Hills is one of the greatest gourmet shops I've ever visited. You walk into the small, crammed shop and are absolutely overpowered by the stench or aroma (depending on how you view it) of aging cheese- literally thousands of cheeses from around the world. In addition to cheese The Cheese Store stocks tons of great products from Italian olive oil to imported pasta to bread, salumi, and now a rad line of products made in house called Domenico's Artisanal Foods. Domenico DiBartolomeo (Dom), created the line in 2003 while working in the store. He began to cure his own pomodori secchi, or sun dried tomatoes that his family would ship to him from Italy, the most delicious, flavorful tomatoes I've come across: sweet, chewy, tart, very tomato-y. Not long after starting the business, top LA and Vegas chefs found out about Dom's tomatoes and began to stock their restaurants with these gems. I've been in restaurants where I see a sun dried tomato, try it, and know that it's one of Dom's sun dried specialties. True story. Anyway, Dom eventually expanded his line to include a variety of pestos, handmade pastas, pasta sauces, tapenades, fruit comptes and more and he now sells his wares at eight different LA farmers markets from Beverly Hills to Manhattan Beach. While locals can take advantage of Dom's great gems, so can non-locals. Any of his products, including the stellar sun dried tomatoes, can be ordered straight through The Cheese Store.  However, St.Patrick's Day is just around the corner and Dom is making several color-appropriate foods perfect for the holiday. Score a vat of his bright green basil almond pesto, a quick way to wow guests served over his handmade spinach pasta. Dom has been kind enough to share two other simple and delicious green recipes for St.Patrick's Day entertaining, glance down below to play. 

Domenico’s Marcona Almond Pesto Stuffed Chicken Breast:

4 boneless skinless chicken breast halves (about 6 ounces each)
8-oz container of Domenico’s Marcona Almond Pesto
1/4 cup goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 Tablespoons extra virgin olive oil

Cut a small incision into each chicken breast to form a pocket for stuffing. Stuff 1 tablespoon goat cheese 2 tablespoons Domenico’s Marcona Almond Pesto into each pocket. Season chicken with salt and pepper.

Coat saucepan with 3 tablespoons extra virgin olive oil on medium heat.  Place chicken in hot pan and sear on each side for at least 3 minutes and then check for doneness.  Meanwhile, warm remaining Domenico’s Marcona Almond Pesto in a separate pan.  Add remaining 3 tablespoons of extra virgin olive oil to loosen the sauce. Pour remaining pesto over breasts and serve.

Shrimp Skewers with Domenico’s Marcona Almond Pesto:

8-oz container of Domenico’s Marcona Almond Pesto
1 bunch rosemary sprigs
1 pound large, peeled, de-veined shrimp
extra virgin olive oil
salt
pepper

Skewer the large shrimp on the rosemary stems. Brush both sides with extra virgin olive oil.  Place the skewers on a hot grill cooking both sides until pink.  Once the shrimp are pink, remove them from the rosemary stem and coat them with Domenico’s Marcona Almond Pesto. Arrange on platter, drizzle with extra virgin olive oil, and serve.